Seasonal Produce: Carrots

It’s hard not to like carrots. They’ve got gorgeous color, they’re available year-round, and they taste good every which way—raw or cooked, in savory side dishes and even baked into cakes with cream cheese frosting. Check out our carrot tips and how-tos below, and use your carrot know-how in Healthy Living stir-fry recipes, hearty soups and stews, and all kinds of tasty salads. There are a lot of possibilities, so you may want to make up a platter of carrot sticks and a yummy dip so you can nibble while you peruse them!

Purchasing Carrots

Pick a bunch of bright-orange carrots that are straight and firm, not wilted or cracked. If the tops are attached, the leaves should be bright green and fresh.

Cut off the tops before storing. Refrigerate unwashed carrots in a plastic bag in the crisper drawer for up to 2 weeks.

Preparing Carrots

Before using carrots, trim both ends, peel and rinse with water. Young, tender carrots need no peeling. Rinse and scrub gently with a vegetable brush to remove any surface dirt.

Cutting carrots diagonally into slices or chunks exposes more surface area to the heat and makes them cook more quickly.

Shred raw carrots on the large holes of a grater or in a food processor.

Cooking enhances the natural sweetness of carrots. Steam, boil or microwave in a small amount of water. For the best flavor and texture, cook carrots just until crisp-tender.

Roast carrots by cutting them lengthwise into halves and then into 1-inch chunks. Coat the chunks lightly with oil and roast on a baking pan in a 400°F oven for 20 to 30 minutes.

Dill, tarragon, orange, mustard, brown sugar, honey and nutmeg are flavors that go well with carrots.

Carrot Nutrition

Fat and cholesterol free.

Low in sodium and calories.

Good source of vitamin A, vitamin C and fiber.

Serving Carrots

Toss shredded carrots into salads and sandwiches or stir into cake, muffin and quick bread batter.